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Christmas Cake Recipe – Xmas Cake Recipe – Easy Fruit Cake Recipe

– Christmas Cake Recipe – Xmas Cake Recipe – Easy Fruit Cake Recipe. Written instructions below.LIKE the video & SUBSCRIBE Audio from YouTube Audio Library.*START DAY BEFORE YOU COOK CAKE* Ingredients for pre-soaking: 450g currants 175g sultanas 175g raisins 50g chopped glacé cherries 50g mixed chopped candied peel zest of 1 orange & 1 lemon 100ml brandyStep #1 – Put everything in a bowl and mix well. Cover with a cloth and leave to soak overnight.Step #2 – Grease a 8″/20cm cake tin & line with greaseproof paper.Preheat oven to 140°C / 275°F gas mark 1Ingredients for the cake: 225g plain flour ½ teaspoon salt ¼ teaspoon nutmeg – freshly grated ½ teaspoon ground mixed spice 225g dark brown soft sugar 4 large eggs – beaten 1 dessertspoon black treacle 225g soft butter 50g chopped nutsStep #3 – Sift the flour, salt and spices into a large mixing bowl.Step #4 – In a separate bowl, whisk together the sugar & butter until soft & fluffy. You can use a mixer or electric hand whisk.Step #5 – With your mixer or electric hand whisk still running, add 1 tablespoon of the beaten eggs & 1 teaspoon of the flour mix. Allow to mix well. Repeat until all the egg mixture is gone.Step #6 – Gently fold the rest of your flour mix into your butter & egg mixture.Step #7 – Gently fold in the pre-soaked fruit mixture, black treacle & chopped nuts. TOP TIP: Place a dessert spoon in a cup of hot water before using with treacle.Step #8 – Transfer the cake mixture into the prepared tin. Spread it out evenly with the back of a wet spoon.*PLEASE NOTE* If you don’t intend to decorate the cake with marzipan and icing, you can add blanched almonds to the top of the cake at this stage.Step #9 – Cut a 1″ hole in the centre of the two greaseproof paper discs & place on top of the cake. Bake on the lowest shelf of the oven for 4 hours until the centre of the cake springs back when pressed. Cook for another 30 minutes if it doesn’t & check again.Step #10 – Allow the cake to cool in the tin for 30 minutes before removing it to a wire rack to finish cooling. When cold, you can feed the cake by inserting small holes & spooning in brandy.Step #11 – Wrap the cake in cling film & foil. Store in an airtight container for at least two weeks if possible. You can continue to ‘feed’ the cake until you are ready to ice or eat it.

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